EASY GRITS RECIPE
These Easy Grits are so creamy, and no milk is needed! Add your choice of seasonings for the perfect side of grits.
Provided by I Heart Recipes
Categories Breakfast
Time 35m
Number Of Ingredients 4
Steps:
- Pour the water into a medium saucepan, and turn the heat on high.
- Add in the butter and salt.
- Once the water is at a full boil, sprinkle in the grits, and whisk.
- Reduce the heat to low medium.
- Let cook for about 30-35 minutes.
- Stir occasionally to prevent lumps.
- Serve, and jazz up with more butter, salt or sugar.
- Enjoy!
NO-FUSS GRITS
This recipe comes from a feast by Mark Bittman and Sam Sifton. They traveled to Charleston, S.C. to show you how to create a spring holiday dinner party. The folks at Husk, an excellent restaurant in town, told them to buy Geechie Boy grits, which they picked up at the Piggly Wiggly.
Provided by Mark Bittman And Sam Sifton
Categories side dish
Time 1h
Yield 6 to 8 servings
Number Of Ingredients 9
Steps:
- Put the water or stock and milk in a small saucepan and bring it to a boil over medium-high heat. Turn the heat to low and slowly stir or whisk in the grits. Beat with a wire whisk to eliminate lumps and stir in the salt and pepper. Continue to cook, stirring.
- Heat 2 tablespoons of butter in a skillet over medium-high heat and cook the mushrooms, stirring occasionally until they give up their liquid; stir in the ham and continue to cook until the mushrooms are browned.
- When the grits are creamy and have lost their raw taste (after about 50 minutes), season to taste, stir in the remaining butter and serve, garnished with the mushroom ham mixture.
Nutrition Facts : @context http, Calories 164, UnsaturatedFat 3 grams, Carbohydrate 19 grams, Fat 8 grams, Fiber 1 gram, Protein 4 grams, SaturatedFat 5 grams, Sodium 382 milligrams, Sugar 4 grams, TransFat 0 grams
CREAMY GRITS
Steps:
- Bring the milk and water to a boil in a heavy-bottomed saucepan over medium heat. Stir in the salt. Slowly add the grits, stirring constantly. When the grits begin to thicken, turn the heat down to low and simmer for 30 to 40 minutes, stirring occasionally to prevent the grits from scorching. Add the butter and cream, stirring to incorporate thoroughly, and simmer for 5 minutes. Stir in the pepper. Serve the grits immediately or keep them warm, covered, in a double boiler over simmering water.
- Note: If the grits are too thick, stir in more cream or milk. Remember that grits solidify as they cool; they will get thicker once on the plates.
BASIC OLD-FASHIONED GRITS
Provided by Food Network Kitchen
Categories main-dish
Time 35m
Yield 4 servings
Number Of Ingredients 4
Steps:
- Combine 4 cups water and 1 teaspoon salt in a medium saucepan and bring to a simmer over medium heat. Gradually add the grits, whisking constantly. Reduce the heat to medium low and cook, stirring occasionally with a wooden spoon, until tender, about 20 minutes. If the grits seem too thick, thin with water, 1 to 2 tablespoons at a time.
- Stir in the butter and season with pepper. Remove from the heat and cover to keep warm.
EASY CHEESY LOADED GRITS
Steps:
- Preheat oven to 325°. In a large skillet, cook sausage and onion over medium heat for 6-8 minutes or until sausage is no longer pink, breaking up sausage into crumbles; drain., In a large saucepan, bring water and salt to a boil. Slowly stir in grits. Reduce heat to medium-low; cook, covered, about 5 minutes or until thickened, stirring occasionally. Remove from heat., Add green chiles, 3/4 cup cheddar cheese, 3/4 cup Monterey Jack cheese, butter and pepper sauce; stir until cheese is melted. Stir in eggs, then sausage mixture., Transfer to a greased 13x9-in. baking dish. Top with remaining cheeses; sprinkle with paprika. Bake, uncovered, until golden brown and set, 50-60 minutes. Let stand 10 minutes before serving. Sprinkle with cilantro.
Nutrition Facts : Calories 399 calories, Fat 28g fat (15g saturated fat), Cholesterol 116mg cholesterol, Sodium 839mg sodium, Carbohydrate 19g carbohydrate (2g sugars, Fiber 2g fiber), Protein 18g protein.
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